• Prep: 20 mins
  • Cook: 1 hour
  • Servings: 6

VICHYSSOISE LOADED SKINS

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Half jackets, loaded with thick, creamy vichyssoise (France’s answer to leek and potato soup), and topped with extra crispy bits.

Start cooking

Ingredients

POTATOES

  • 6 large Nanna Tate potatoes, halved lengthwise
  • 1 tbsp of olive oil

VICHYSSOISE FILLING

  • 40g of unsalted butter
  • 1 tbsp of olive oil
  • 2 leeks, white parts only, sliced
  • 1 small onion, finely diced
  • 2 garlic cloves, sliced
  • 300g of Nanna Tate potatoes, peeled and diced
  • 500ml of vegetable stock
  • 150ml of double cream
  • 1 tbsp of finely chopped chives
  • ground white pepper, to taste

garnishes

  • Crème fraĂ®che
  • Olive oil
  • Crispy shallots
  • Finely chopped chives
  • Lemon zest
  • Freshly ground black pepper

Let’s get cooking!

  • Step 1 of 4

    roast your tates

    Preheat the oven to 200°C.

    Place the halved potatoes on a tray, cut-side up. Drizzle with olive oil and season well with salt and pepper.

    Roast for 40-45 minutes, or until the centres are soft and the edges are lightly crisp.

  • Step 2 of 4

    vichyssoise filling

    Meanwhile, make the vichyssoise. Heat the butter and olive oil in a saucepan. Add the leeks, onion and garlic, then cook gently for 10 minutes or until softened but not browned.

    Add the diced potatoes, pour in the stock and season lightly. Simmer for 15-18 minutes, until the potatoes are very soft.

    Stir in the cream, then blend until smooth and silky. Season with salt and white pepper, then fold through the chives and keep warm.

  • Step 3 of 4

    Crispy bits

    Remove the cooked potatoes from the oven, but leave the oven on. Use a spoon to scoop out the flesh, leaving a 1 cm border.

    Crumble up the potato flesh into small, rough chunks. Toss with a little olive oil and salt.

    Spread onto a tray and roast at 200°C for 15-20 minutes, until golden and crisp.

  • Step 4 of 4

    load ’em up

    Spoon the warm vichyssoise filling into each roasted potato half, letting it sit in a soft mound. Top with a few scoops of crème fraîche, then drizzle generously with olive oil. Scatter over the crispy potato bits and some crispy shallots. Finish with sliced chives, a touch of lemon zest and a twist of black pepper.

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